Borscht with Polish dumplings

Borscht with Polish dumplings

4.4 19 rating

Prep. 55 min

Total 1 h 30 min

8 portions

Ingredients

Porcini mushroom filling

dried porcini mushrooms
30 g
water
250 g
brown onion cut into quarters
80 g
oil
2 tsp
breadcrumbs
30 g
sea salt
¼ tsp
ground black pepper
¼ tsp
lemon juice
2 tsp

Dumplings

plain flour plus extra for dusting
140 - 160 g
olive oil
1 tbsp
lukewarm water
70 g

Borscht

raw beetroot peeled and cut into quarters
600 - 700 g
garlic cloves
3
dried porcini mushrooms cut into slices
5
water plus extra for boiling
1400 g
sea salt plus extra to taste
2 tsp
ground black pepper plus extra to taste
¼ tsp
raw sugar
2 tbsp
dried bay leaves
2
allspice berries
5
white vinegar to taste
2 - 3 tbsp
dried marjoram
2 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 701.1 mg

Protein 5.1 g

Calories 804.9 kJ / 191.6 kcal

Fat 4.3 g

Fibre 6.2 g

Saturated Fat 0.8 g

Carbohydrates 30.2 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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